Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 4 strips bacon, cooked and crumbled
- Chopped green onions, for garnish
- Salt and pepper, to taste
Instructions
- Place potatoes, onion, garlic, salt, and pepper in the slow cooker.
- Pour in chicken broth and cook on low for 6-8 hours until potatoes are tender.
- Use an immersion blender to purée the soup until smooth.
- Add heavy cream and shredded cheese, stirring until melted and creamy.
- Serve hot, topped with bacon bits and green onions.
Notes
- Feel free to substitute with vegan cheese and plant-based bacon for a vegan version.
- For added flavor, include a pinch of smoked paprika or cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
